Apple Pie

apple pie

Apple Pie and Baseball. These are two things dear to American’s hearts. There’s nothing like a piece of hot apple pie with a scoop of homemade ice cream on top for dessert, or a slice accompanied by a cup of coffee.

Don’t tear your hair out trying to follow a gourmet recipe with dozens of steps and ingredients. Here’s an easy recipe with delicious results.


1/2 cup sugar (I use organic cane sugar)
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
ground cinnamon-to taste
ground nutmeg-to taste
ground ginger-to taste
6 medium cooking apples (whatever your preference is), peeled, sliced 1/4-inch
dot with 4-5 slices of butter before adding top crust.
Mix together in bowl.


Ingredients (for 2-crust pie, double recipe)

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt (I use sea salt)
  • 1 teaspoon granulated sugar (I use organic cane sugar)
  • (1 stick) cold butter, cut into small pieces
  • 4 to 5 tablespoons ice water


  1. Combine the flour, salt, and sugar in a large bowl and stir briefly until completely mixed. Using a pastry blender or your fingers (I use my fingers), cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
  2. Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
  3. Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Roll it out into a circle and put it into your pie pan. If you are making a 2-crust pie, top with second crust and crimp the edges together. Add filling. Make 4-5 slits in top for air to escape. Brush with egg white and sprinkle course sugar on top. You can also slice second crust and make a lattice pattern. Bake in 350 degree oven until golden brown.

Collard Greens


Collard greens are like gumbo, no two people fixes them alike. I look for younger, tenderer greens and I substitute chicken stock for water. Whatever I’m going to season them with (salt pork, smoked ham hocks, bacon, ham bone, etc.) I boil it in the chicken stock for two to three hours first.  In the mean time, I wash the greens thoroughly (although they are a lot cleaner now than back-in-the-day).

Now, according to how you were raised, you can either cut the greens up with a knife, or you can tear them. Add them to the pot and cover. You may have to add gradually as they cook down. Boil over low heat until done. Taste the broth (pot likker) during cooking to determine if you need added salt, pepper, etc.

Note: For our family of five, I prepare four bunches. That guarantees us leftovers. Everyone knows greens are always better the net day!

Giant Chocolate Covered Marshmallows

These are so yummy and so easy. The kids can easily make these with you.You can make them simple, or make them amazing, depending on what you add to them.


1 bag giant marshmallows

Chocolate chips (dark, milk, white) or melties (dark, milk, white, and many other flavors)

White Wilton sucker sticks (optional)

Toppings (nuts, graham crackers, mini chocolate chips, sprinkles) You’re only limited by your imagination.

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Cinnamon Roll Cake

If you like cake, and you like cinnamon rolls, this is the best of both! It’s great with coffee in the morning, or ice cream for dessert. The best part is it’s really easy to make!



3 cups of flour

dash of salt

1 cup sugar

4 tsp baking powder

1 1/2 cup milk

2 eggs

2 tsp vanilla

1/2 cup butter (melted)

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Fiestas, Jamborees, Roundups and Thumps

I love this blog! Hope you get as big a kick out of this post as I did!

Texana's Kitchen

One should not live anywhere in the south without seeing or experiencing some of the many agricultural events that celebrate their area’s farming bounty. Since the southern culture is so deeply rooted in its farming and agricultural history, just about every county has one or more fairs, festivals, or other community events designed to celebrate the seasonal harvest. And since these events were designed around farming communities and families, they present great opportunities for family friendly activities, good music, and old fashioned fun. And food. Lots and lots of food and other consumables centered around the local harvest.

The standard fair offerings are always available, such as corndogs, funnel cakes, and onion blossoms, but if you don’t want to un-eat your lunch when you ride the Gravitron, leave the super heavy, greasy fair food behind. Eat some of the fresh made foods that the locals are showcasing. You and the…

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Now THIS is Comfort Food!

Red beans and rice is kinda of like gumbo; everyone has a different recipe. Some like theirs soupy, some like it dry. Whatever your preference, it’s total comfort food. Now it’s even easier with a crockpot.

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Oh Baby, I Love Mexican Food!

My dinner a few nights ago.

OK, I admit it, I’m a Mexican food junkie. I love the stuff. Of course, having lived in Mexico for a while as a kid didn’t help my addiction later on. Oh the fast food places and Mexican restaurants are tolerable, but there’s nothing like fresh homemade refried beans, rice, enchiladas…you get my drift.

I use to love watching the ladies making tortillas, chewing on a freshly cut sugarcane stalk, and eating freshly picked coconuts from coconut palm trees. We ate a lot of seafood (being on the Gulf and all) and burritos consisted of whatever was on hand.

Over the years, I’ve kind of combined the traditional, original, and Te-Mex all together. What I come out with is total Mexican comfort food.

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If we aren’t supposed to eat animals, why are they made with meat?

bacon-god-bacon-demotivational-posters-1347382342This one of the many questions on my list of things to ask God when I get to heaven. I know, originally in the Garden of Eden, fruits and veggies were the order of the day, but that got all messed up. Then when the flood came, God had Noah not only save the animals, but made sure there would be lots of future animals. Why? Just so we could look at them? I don’t think so, otherwise, why make them taste so good?

Confession No. 58 — Confidential to my parents: Your curse is in full swing … and then some

This was great. I’m STILL laughing! Kid, gotta love ’em.

The Unorthodox Epicure

It’s happened. Again. For the fourth time.

That curse placed upon me that I would have children much like myself? It’s alive and well.

My parents had to hear about such incidents as the time(s) I was chastised at daycare for using profanity. The director, after once hearing me call someone a ‘shit damn,’ called me over and smeared hot salsa all over my tongue (true story), before reporting my behavior to Dad and Mom. I was about four and I don’t know that I deserved double punishment, but it happened and I was able to grow up without extensive therapy.

And then it all came back to haunt me … again … only a few months ago.

The family was eating Tex-Mex at one of our favorite area dives, when our four-year-old grandson (the fourth ‘child’) observed that we weren’t sitting in our regular spot.

“Those people are sitting…

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